Cheeze and Onion Sauce

Tamper with quantities as desired: I have to confess that I haven't measured for ages, but this should be about right. If you don't have all of them, improvise; some are more essential than others. If you omit some of the saltier ingredients, i.e. bouillon, parmezan, soya sauce, you may need to add salt.
1) Finely chop the onion and saute with the cloves in the oil until golden together with the cloves. Remove from pan (if you're making it all in one pan, which you may as well) and set aside, discarding the cloves.
2) Melt the margarine over a medium-low heat, then add the flour little by little to make a roux, stirring constantly with a wooden spoon.
3) Add the soya milk little by little, still stirring constantly to prevent lumps. If something goes wrong, you can always use a whisk, but that's not good for the pan so keep stirring!
4) Add the fried onion and the rest of the ingredients. ( Regarding the pepper, I like roasted Sichuan peppercorns for their spicy, delicate flavour.) Cook for a while until suitably thickened, turning down the heat a little if need be.
5) Remove the bay leaf and serve.
I've just invented this and had it with pasta, and it was lovely: I think I'll use it next time I make a lasagne. The onion flavour is quite subtle; bear in mind that the sauce will look slightly lumpy because of the bits of onion. If that worries you, you could always blend it, I suppose.
Fresh chopped parsley would be a lovely addition. A little powdered mustard would be interesting.